Meet Sajid Rayani: The Vision Behind Dhoom - Dhoom Toronto | Bold Indian Flavours Elevated for the World

I didn’t grow up dreaming of owning a restaurant. What I dreamt of was building experiences — systems that worked, spaces that moved people, ideas that could scale. That background in business and technology shaped how I see hospitality: not just as food and service, but as design, rhythm, and feeling.

Dhoom was born from that lens — not as a passion project, but as a clear response to what I felt was missing in the Indian dining scene. I looked at how global fine dining had evolved, how cities like Toronto were craving something different, and how Indian food — with all its depth — hadn’t yet been given the canvas it deserved.

The concept came quickly. But the execution? That took obsession.

Every detail in Dhoom — from the way we write our menus to how the light hits the table at 7:00 PM — is intentional. Because I didn’t want to just create a restaurant. I wanted to engineer an atmosphere. One that flows from brunch to bar, from chai to Negroni, without ever losing its center.

What I care most about is how it feels — to walk in, to be seated, to be surprised, to be remembered. And that’s where our team comes in. I’m not a chef, not a bartender. But I work with people who are world-class in both — and together, we create something that feels seamless.

Dhoom isn’t traditional. But it isn’t fusion either. It’s a new lane — grounded in culture, built with structure, and aimed at changing how the world sees Indian hospitality.

This is just the first chapter.

I didn’t grow up dreaming of owning a restaurant. What I dreamt of was building experiences — systems that worked, spaces that moved people, ideas that could scale. That background in business and technology shaped how I see hospitality: not just as food and service, but as design, rhythm, and feeling.

Dhoom was born from that lens — not as a passion project, but as a clear response to what I felt was missing in the Indian dining scene. I looked at how global fine dining had evolved, how cities like Toronto were craving something different, and how Indian food — with all its depth — hadn’t yet been given the canvas it deserved.

The concept came quickly. But the execution? That took obsession.

Every detail in Dhoom — from the way we write our menus to how the light hits the table at 7:00 PM — is intentional. Because I didn’t want to just create a restaurant. I wanted to engineer an atmosphere. One that flows from brunch to bar, from chai to Negroni, without ever losing its center.

What I care most about is how it feels — to walk in, to be seated, to be surprised, to be remembered. And that’s where our team comes in. I’m not a chef, not a bartender. But I work with people who are world-class in both — and together, we create something that feels seamless.

Dhoom isn’t traditional. But it isn’t fusion either. It’s a new lane — grounded in culture, built with structure, and aimed at changing how the world sees Indian hospitality.

This is just the first chapter.

I didn’t grow up dreaming of owning a restaurant. What I dreamt of was building experiences — systems that worked, spaces that moved people, ideas that could scale. That background in business and technology shaped how I see hospitality: not just as food and service, but as design, rhythm, and feeling.

Dhoom was born from that lens — not as a passion project, but as a clear response to what I felt was missing in the Indian dining scene. I looked at how global fine dining had evolved, how cities like Toronto were craving something different, and how Indian food — with all its depth — hadn’t yet been given the canvas it deserved.

The concept came quickly. But the execution? That took obsession.

Every detail in Dhoom — from the way we write our menus to how the light hits the table at 7:00 PM — is intentional. Because I didn’t want to just create a restaurant. I wanted to engineer an atmosphere. One that flows from brunch to bar, from chai to Negroni, without ever losing its center.

What I care most about is how it feels — to walk in, to be seated, to be surprised, to be remembered. And that’s where our team comes in. I’m not a chef, not a bartender. But I work with people who are world-class in both — and together, we create something that feels seamless.

Dhoom isn’t traditional. But it isn’t fusion either. It’s a new lane — grounded in culture, built with structure, and aimed at changing how the world sees Indian hospitality.

This is just the first chapter.

I didn’t grow up dreaming of owning a restaurant. What I dreamt of was building experiences — systems that worked, spaces that moved people, ideas that could scale. That background in business and technology shaped how I see hospitality: not just as food and service, but as design, rhythm, and feeling.

Dhoom was born from that lens — not as a passion project, but as a clear response to what I felt was missing in the Indian dining scene. I looked at how global fine dining had evolved, how cities like Toronto were craving something different, and how Indian food — with all its depth — hadn’t yet been given the canvas it deserved.

The concept came quickly. But the execution? That took obsession.

Every detail in Dhoom — from the way we write our menus to how the light hits the table at 7:00 PM — is intentional. Because I didn’t want to just create a restaurant. I wanted to engineer an atmosphere. One that flows from brunch to bar, from chai to Negroni, without ever losing its center.

What I care most about is how it feels — to walk in, to be seated, to be surprised, to be remembered. And that’s where our team comes in. I’m not a chef, not a bartender. But I work with people who are world-class in both — and together, we create something that feels seamless.

Dhoom isn’t traditional. But it isn’t fusion either. It’s a new lane — grounded in culture, built with structure, and aimed at changing how the world sees Indian hospitality.

This is just the first chapter.

I didn’t grow up dreaming of owning a restaurant. What I dreamt of was building experiences — systems that worked, spaces that moved people, ideas that could scale. That background in business and technology shaped how I see hospitality: not just as food and service, but as design, rhythm, and feeling.

Dhoom was born from that lens — not as a passion project, but as a clear response to what I felt was missing in the Indian dining scene. I looked at how global fine dining had evolved, how cities like Toronto were craving something different, and how Indian food — with all its depth — hadn’t yet been given the canvas it deserved.

The concept came quickly. But the execution? That took obsession.

Every detail in Dhoom — from the way we write our menus to how the light hits the table at 7:00 PM — is intentional. Because I didn’t want to just create a restaurant. I wanted to engineer an atmosphere. One that flows from brunch to bar, from chai to Negroni, without ever losing its center.

What I care most about is how it feels — to walk in, to be seated, to be surprised, to be remembered. And that’s where our team comes in. I’m not a chef, not a bartender. But I work with people who are world-class in both — and together, we create something that feels seamless.

Dhoom isn’t traditional. But it isn’t fusion either. It’s a new lane — grounded in culture, built with structure, and aimed at changing how the world sees Indian hospitality.

This is just the first chapter.

I didn’t grow up dreaming of owning a restaurant. What I dreamt of was building experiences — systems that worked, spaces that moved people, ideas that could scale. That background in business and technology shaped how I see hospitality: not just as food and service, but as design, rhythm, and feeling.

Dhoom was born from that lens — not as a passion project, but as a clear response to what I felt was missing in the Indian dining scene. I looked at how global fine dining had evolved, how cities like Toronto were craving something different, and how Indian food — with all its depth — hadn’t yet been given the canvas it deserved.

The concept came quickly. But the execution? That took obsession.

Every detail in Dhoom — from the way we write our menus to how the light hits the table at 7:00 PM — is intentional. Because I didn’t want to just create a restaurant. I wanted to engineer an atmosphere. One that flows from brunch to bar, from chai to Negroni, without ever losing its center.

What I care most about is how it feels — to walk in, to be seated, to be surprised, to be remembered. And that’s where our team comes in. I’m not a chef, not a bartender. But I work with people who are world-class in both — and together, we create something that feels seamless.

Dhoom isn’t traditional. But it isn’t fusion either. It’s a new lane — grounded in culture, built with structure, and aimed at changing how the world sees Indian hospitality.

This is just the first chapter.